Post by JJ Judkins on Nov 5, 2012 13:39:44 GMT -6
* Exported from MasterCook *
PEANUT BUTTER BRITTLE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sugar
1/3 c Chunky Peanut Butter
1/2 c Light Corn Syrup
1 t Baking Powder
1/2 c Water
Grease 2 large baking sheets. Place on wire racks. In heavy 1 1/2
quart saucepan, add first 3 ingredients, stiring constantly. Boil
over medium heat. Cook with out stirring til mixture is 300 degrees
on candy thermometer. Stir in peanut butter, blend well. Remove from
heat. Quickly, but gently, stir in soda. Immediately pour onto cookie
sheets. Don't spread. Cool for 3 to 5 minutes till cool enough to
handle. With hands grasp candy by edges, lifting slightly, pull as
thin as possible. Cool. Break into irregular pieces. Store in tightly
covered container. Makes 1
1/4 pounds.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2519 Calories; 43g Fat (14.6% calories from fat); 21g Protein; 545g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1112mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 7 Fat; 35 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
PEANUT BUTTER BRITTLE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sugar
1/3 c Chunky Peanut Butter
1/2 c Light Corn Syrup
1 t Baking Powder
1/2 c Water
Grease 2 large baking sheets. Place on wire racks. In heavy 1 1/2
quart saucepan, add first 3 ingredients, stiring constantly. Boil
over medium heat. Cook with out stirring til mixture is 300 degrees
on candy thermometer. Stir in peanut butter, blend well. Remove from
heat. Quickly, but gently, stir in soda. Immediately pour onto cookie
sheets. Don't spread. Cool for 3 to 5 minutes till cool enough to
handle. With hands grasp candy by edges, lifting slightly, pull as
thin as possible. Cool. Break into irregular pieces. Store in tightly
covered container. Makes 1
1/4 pounds.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2519 Calories; 43g Fat (14.6% calories from fat); 21g Protein; 545g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1112mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 7 Fat; 35 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0